andystarr (andystarr) wrote in vegancooking,
andystarr
andystarr
vegancooking

Eggplant-Zucchini Polenta Lasagna

 I was inspired by Fatfree Vegan Kitchen's Polenta Lasagna with Portabellas and Kale  when I created my own polenta lasagna. We went to the farmer's market today and bought an eggplant and zucchini. I wanted to make a lasagna but didn't want to go get noodles so I remembered that recipe and decided to make my own polenta "noodles."



Polenta "noodles"

2 cups of water
1/2 cup yellow cornmeal
salt

Bring water to a boil in a medium size pot. Salt the water. Stir in slowly the cornmeal. Continue stirring until the polenta resembles mashed potatoes in consistency. Pour the polenta into an oiled (I just used olive oil cooking spray) baking dish. Let it cool on the counter for about 15 minutes then put in the fridge for a couple hours to set up. Take the polenta out of the fridge and baking dish and place onto a cutting board. Slice (widthwise) the polenta block into six pieces. Slice, carefully, the piece down the middle. I just turned a piece onto its side and slice that way. You should have two very thin noodles now, about a quarter inch thick. Line half the noodles on the bottom of your lightly sprayed baking dish (I just used the same one).

Lasagna Filling
1 eggplant, peeled, sliced, salted and rinsed
1 zucchini, sliced
1 1/4 cups marinara sauce (ours is homemade)
basil
salt
pepper
"Cheese" sauce (recipe below)

Preheat oven to 375F. Pour and spread evenly about 3/4 cup of the marinara sauce on top of the noodles. Saute eggplant and zucchini (seasoned to taste with salt, pepper and basil) until soft. Spread the eggplant and zucchini evenly on top of the sauce.  Pour half of the cheese sauce on top of the vegetables and spread evenly. Place the other noodles on top. Pour and spread the rest of the marinara sauce then the cheese sauce on top. Bake for 25 minutes.

"Cheese" Sauce
1/2 cup silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
1/4 cup cashews
1 tsp garlic powder
1 1/2 tbsp nutritional yeast
salt and pepper
2 tsp cornstarch

Blend all ingredients in a food processor until smooth. Pour into a medium sauce pan over low to medium heat. Stir until it is really thick(about 5 minutes) then use in the lasagna.  

Tags: ethnic food-italian-lasagne, grains-corn & polenta etc, vegetables-eggplant/aubergine, vegetables-zucchini/courgette
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